A tasty, carminative spice blend that contains nuts, seeds and different herbs. You can sprinkle this on salads, fish, chicken, stir frys. You can find all of these ingredients at Ferraro’s here in Rossland.
Servings: 1x 250ml mason jar
70g hazelnuts, with skins
2 tablespoons sunflower seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon mixed dried peppercorns (green, white, pink)
3 tablespoons coriander seeds
1 ½ tablespoons sesame seeds
1 teaspoon nigella seeds (sometimes labelled kalonji)
1 tsp sweet or Spanish paprika
½ teaspoon coarse sea salt
preheat oven to 320°F
Spread hazelnuts on a baking sheet. Roast in oven for 20 minutes. Add the sunflower seeds after 10 minutes keeping them separate. Remove from the oven when done and leave to cool.
Heat a heavy frying pan (cast iron or stainless steel) for 5 minutes on medium heat. Dry roast fennel seeds for 30 seconds in pan, add the cumin a fry for 30 seconds longer, transfer to a small bowl to cool. Next add the peppercorns and fry for 30 seconds, set aside to cool. Add coriander and fry for up to a minute, set aside to cool.
Reduce the heat to low and toast sesame seeds and nigella seeds together stirring occasionally until sesame seeds are light brown, then remove from the pan.
Rub the cooled hazelnuts between your hands to remove extra skin that flakes easily. Coarsely break them in a mortar and pestle (if you don’t own one use an electric grinder in short bursts) transfer to a medium bowl. Lightly crush cumin and fennel seeds and add to hazelnuts. Next, crush coriander, peppercorns, and sunflower seeds, add these to the mixture as well. To finish, add sesame and nigella seeds, paprika, and salt. Stir to combine. Store in an airtight jar or container. It will keep for around a month.